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Flavorful Texas-Style Brisket Chili Recipe with Easy Jalapeño Cornbread

Texas-style brisket chili - featured image
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A hearty Texas-style brisket chili with smoky paprika and tender brisket, paired perfectly with spicy jalapeño cornbread for a comforting and flavorful meal.

Ingredients

Scale
  • 1.5 pounds smoked beef brisket, shredded (leftover or freshly smoked)
  • 1 medium yellow onion, finely chopped
  • 3 garlic cloves, minced
  • 1 medium green bell pepper, diced
  • 1 large jalapeño pepper, seeded and minced (adjust for heat preference)
  • 2 tablespoons smoked paprika
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 2 tablespoons tomato paste
  • 14 oz diced canned tomatoes
  • 2 cups beef broth
  • 1 cup black beans, drained and rinsed (optional)
  • Salt and black pepper to taste
  • 2 tablespoons olive oil
  • For the jalapeño cornbread:
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour (can substitute with gluten-free flour blend)
  • 1 tablespoon baking powder
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1 cup milk (dairy or dairy-free like almond milk)
  • 1 large egg
  • 4 tablespoons unsalted butter, melted
  • 1–2 fresh jalapeños, seeded and diced

Instructions

  1. If using leftover smoked brisket, shred into bite-sized pieces. If whole brisket, slice after smoking or slow-cooking until tender. Set aside.
  2. Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add chopped onion, diced green bell pepper, and minced jalapeño. Cook until vegetables soften and onions turn translucent, about 5-7 minutes.
  3. Stir in minced garlic, smoked paprika, chili powder, and cumin. Cook for about 1 minute until fragrant, being careful not to burn the garlic.
  4. Mix in tomato paste and cook for another 2 minutes to caramelize slightly and deepen flavor.
  5. Pour in beef broth and diced canned tomatoes with juices. Stir well, scraping any browned bits from the bottom.
  6. Bring to a gentle boil, then reduce heat to low. Add shredded brisket and black beans if using. Partially cover and simmer for 30-40 minutes, stirring occasionally until chili thickens and develops rich smoky aromas.
  7. Taste and season with salt and black pepper as needed. Add cayenne or hot sauce for extra heat if desired.
  8. While chili simmers, preheat oven to 400°F (200°C). In a mixing bowl, combine cornmeal, flour, baking powder, sugar, and salt.
  9. In a separate bowl, whisk together milk, egg, and melted butter. Pour wet ingredients into dry and stir until just combined. Fold in diced jalapeños gently.
  10. Pour batter into a greased 9-inch baking pan or preheated cast-iron skillet. Bake for 20-25 minutes or until golden brown and a toothpick inserted in the center comes out clean.
  11. Remove cornbread from oven and let cool slightly. Give chili a final stir and adjust seasoning if needed.
  12. Serve chili hot in bowls with warm jalapeño cornbread on the side. Optionally add sour cream or shredded cheese.

Notes

Use firm, well-marbled brisket for tenderness. Avoid burning garlic to prevent bitterness. Don’t overmix cornbread batter to keep it tender. Let chili rest off heat for 10 minutes before serving to deepen flavors. Chili thickens as it cools; add broth or water when reheating if needed. Cornbread can be baked in a cast-iron skillet for crisp edges. Jalapeño heat can be adjusted by removing seeds or roasting jalapeños first.

Nutrition

Keywords: Texas chili, brisket chili, smoked paprika, jalapeño cornbread, spicy chili, comfort food, smoked brisket recipe

Find it online: https://twinkletaste.com/flavorful-texas-style-brisket-chili-recipe-with-easy-jalape-n-o-cornbread/